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Food fundamentals 2 > flours and the gluten complex > Flashcards

flours and the gluten complex Flashcards

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1
Q

what is flour?

A

derived from the endosperm of seeds or other starchy foods

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2
Q

what is the most common source of flour

A

wheat

can also be obtained from oat, rye, barley, rice & corm

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3
Q

do non cereal sources of flour exist?

A

yes,

soy, chickpea, potato, taro, arrowroot and coconut flour exist

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4
Q

what is whole wheat flour composed of?

A

bran
germ
endosperm

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5
Q

what is white flour composed of?

A

endosperm only

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6
Q

what is bread flour composed of?

A

high gluten content

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7
Q

what is durum (Semolina) flour composed of?

A

obtained from hard winter durum wheat

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8
Q

what is all-purpose flour composed of?

A

gluten content in between cake and bread flours

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9
Q

pastry and cake flours have what type of protein content?

A

lower protein content

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10
Q

what is gluten flour?

A

it gets milled in a way to retain gluten.

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11
Q

what does white flour result in?

A

produces breads with a higher volume
finer texture because of gluten forming proteins which develop more efficiently in the absence of germ and are responsible for viscoelasticity of wheat flour doughs.

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12
Q 
identify in increasing order gluten content of the following flours 
bread flour
pastry flour
cake flour
durum wheat flour
all purpose flour 
barley flour
A 
barley
cake flour
pastry flour
all purpose flour
durum wheat flour
bread flour
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13
Q

what flours are gluten free?

A

potato, soy, cornmeal, rice

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14
Q

does triticale and rye flours contain gluten?

A

yes

rye is of lower gluten content but sill contains some

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15
Q

what is the role of starch in flour?

A

strengtens through gelatinization

the dextrins contibute to color and sweetness

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16
Q

a small, densely packed air cells results in what type of crumb?

A

fine

17
Q

large, irregular holes results in what type of crumb?

A

coarse

18
Q

how does gluten act in flour?

A
  • it has elastic properties need for structure and allows bread to rise.
  • it coagulates and sets when heated
19
Q

what proteins form the gluten complex in wheat flour?

A

gliadins & glutenin

20
Q

what do the gliadin chains looks like?

A

they are hydrophilic, single spherical polypeptide chains that fold onto themselves and are weakly bonded to each other.
fluid and sticky

21
Q

what do the glutenin chains looks like?

A

they are hydrophobic, longer than gliadin.
they form the largest component of gluten complex
they bond more strongly to each other
form strong s-s bond at the end of each chains
contributes to the elastic properties in dough

22
Q

what is the overall texture of gluten

A

elastic and plastic

23
Q

can vital wheat gluten be obtained? where is it used?

A

yes if you put dough under cold water, only the gluten product will be conserved.
it is used and added to products in the industry

24
Q

what does gluten control in dough?

A

it controls the rheological (flow) properties such as its stability

25
Q

what does gluten form?

A

a continuous, 3D network of hydrates proteins in which the starch granules are embedded

26
Q

what happens when gluten is hydrated

A

-air bubbles are distributed
gliadin & gluetenin absorb 2x their weight in water and become gluten
other proteins are part of the main dough
results in a gluten complex with water in the spaces

27
Q

what happens to gluten when kneading?

A
  • used extensively in bread making
  • expands the gluten strands
  • distributes the yeast
  • warm dough increases fermentation
  • distribution of co2
28
Q

what is the function of fat in dough?

A

coats gluten molecules and prevent clumping

29
Q

what is the role of sugar in dough?

A

sugar binds water and prevent gluten formation.

30
Q

what are the insoluble proteins in flour?

A

gliadin and glutenin

31
Q

what are some of the soluble proteins in flour?

A 
albumin’globulin
glycoproteins
nucleoproteins
lipid-protein complexes
amylase & poroteases
32
Q

gluten is the general name given to what type of proteins?

A

storage proteins (prolamins/ peptide fractions)

33
Q

what protlamins are toxic for celiac disesase?
in wheat
in rye
in barley

A
  • gliadin
  • secalin
  • hordein
34
Q

what is xanthan gum?

A

polysaccharide that acts as a thickener and stabilizer

may also act as a binding agent in gluten free cooking

35
Q

what are some gluten substitutes?

A 
guar gum
psyllium husk
chia sees
flax seed meal
gelatin
agar agar

Food fundamentals 2 (10 decks)

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